Friday, March 10, 2006

Is British food back on the menu?

The Guardian

By Matthew Fort

Rhubarb, rhubarb, rhubarb. Once a term of mild abuse, suddenly rhubarb is fashionable. Rhubarb is sexy. Rhubarb is GOOD for you. Sales have doubled over the past year. It's beginning to crop up on the menus of some of our more elevated restaurants. You can even find it nestling under a slab of hot foie gras and crab tuile at The Fat Duck. This is a far cry from rhubarb crumble, rhubarb fool, rhubarb tart and the other homely manifestations that have been the mainstay of the domestic pudding circuit.


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